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    16

Rotini with Chicken, Asparagus and Tomatoes

  • Prep 15 min
  • Total 15 min
  • Servings 4

Serve pasta with chicken, asparagus and tomatoes - a skillet dinner that's ready in 15 minutes! MORE + LESS -

Ingredients

2 1/2
cups uncooked rotini pasta (8 oz)
1
lb boneless skinless chicken breast, cut into 1/4-inch strips
1/2
teaspoon kosher (coarse) salt
1/2
teaspoon freshly ground pepper
1
cup 1-inch slices asparagus
2
cups cherry tomatoes cut in half
2
cloves garlic, finely chopped
2
tablespoons chopped fresh basil leaves
2
tablespoon balsamic vinegar
1
tablespoon extra-virgin olive oil
1/4
cup crumbled goat cheese (1 oz)

Steps

Hide Images
  • 1
    Cook pasta directed on package, omitting salt and oil; drain.
  • 2
    Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
  • 3
    Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.
 

Nutrition Information

No nutrition information available for this recipe

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